Words by Danielle Davey | Photos by Willow Creative
Ray Johns rarely allows rules to restrict him. The Red Hill Baker’s owner and head baker is also an accomplished jazz musician well known for his improvisation. As a trumpet player, he respects the written notes but always brings his own flair. He takes the same approach to baking, reinterpreting traditional techniques to put a unique spin on breadmaking. His originality sets him apart.
The 79-year-old recalls his rebellious streak beginning at a young age. Frustrated by the rigidity of the education system – “What was the point in learning what year Columbus discovered America?” – Ray left high school to cut his own path, earning a living as a wool grader in Geelong while playing the trumpet at jazz clubs in his spare time.
Despite his gripes with the curriculum, Ray credits his school years with one thing: igniting his passion for music. After seeing the school brass band perform, he was inspired to join. By age 10, he had already mastered the cornet, flugelhorn and trumpet.
Ray has played weekly gigs for more than 40 years, transitioning from simply performing in venues to operating them as well. Together with his wife, Jill, he branched into the hospitality business, owning various reception venues across the state.
In the early ‘80s, the Ash Wednesday bushfires came terrifyingly close to destroying their Upper Beaconsfield home. The traumatic experience prompted them to move to Tasmania for a year to recover. Eventually returning to the mainland, their search for a welcoming community led them to the Mornington Peninsula.
In 2001, Ray was busy working as a full-time musician, performing up to seven nights a week, when an ad for a bakery in Red Hill piqued his interest. Taking a leap, he purchased the premises, starting a new chapter.
While Jill’s background in teaching breadmaking was a definite asset, Ray nonetheless threw himself into studying the craft. The quality and diversity of products stand as a testament to his research. Favourites include the Cafone Sourdough, fermented for 24 hours using natural yeast cultivated entirely from local apples; and The Local Loaf, made using the bakery’s distinct 20-year-old sourdough starter.
No longer situated in its namesake town, the bakery’s Balnarring location draws crowds. The joint is jumping every Sunday afternoon when Ray fronts his jazz band.
On December 5, Bread: The Musical will be performed in-house. Composed by John Thorn and earning rave reviews at the Melbourne Fringe and Flinders Fringe festivals, the show features an all-star local cast – including Ray on trumpet, of course.
Ray’s zest for life makes him a popular figure at The Red Hill Baker. Pop into Balnarring to discover what’s fresh out of the oven today, or visit www.redhillbaker.com.au for information on upcoming events.
